“[They’re] all things you’d see on a ‘normal café menu’, except ours are made in-house, with love and care by our chefs – with no cruelty,” explains Aleesha.

Dubbed the Sunny Daise, the addition of a vegan fried egg epitomises CRUX’s penchant for innovation – pushing the boundaries and quickly gaining notoriety both in store and online.

“A true vegan egg was something Adelaide had never seen before.” That is until George figured out the science on how to replicate the real deal and Joel spent hours on hours realising his vision.

Other menu highlights include the salt and pepper squid and the Smoking Green bowl. The former is expertly crafted from King Oyster mushrooms and cooked in a broth of seaweed and sea salt to produce an uncanny plant-based alternative while the latter champions house smoky papaya salmon, cashew cream cheese and salad of organic greens, cherry tomatoes, cucumber, red cabbage, and kimchi.

Unsurprisingly, the team required a well-deserved break over the festive period “to utilise every second of rest”, although Aleesha admits she did find time to make some tweaks to the café’s ever-chic décor.

Looking forward to the new decade, she says diners can expect “mouth-watering specials to showcase more of what veganism has to offer”.

“There’ll also be new menus but we have to top the egg – so we’ll be taking our sweet time to perfect what we believe Adelaide needs.”